Before preparing to make lunch meat with plum blossom meat, cut off a piece, about 0.5 cm thick, and leave it for children to make pork chops.
Use the back of the knife to "pound" on both sides of the meat a few times, and then use the knife to gently chop on both sides of the meat piece, which cannot be cut. Sprinkle a little salt and white pepper on each side, drizzle a few drops of cooking wine, a little soy sauce, and sprinkle some dry starch by hand. Stir with chopsticks and let the mixture sit for about 2 hours.
Heat the pan with a little oil and fry the pork on low heat
Turn over after 2 minutes and fry for another 2 minutes
Add the pre-prepared eggplant sauce (minced garlic, tomato sauce to taste, a few drops of dark soy sauce, a little sugar and water)
Collect the juice over medium-low heat.